Chilli Ginger Vegetable Tofu Stir Fry Recipe
Chilli Ginger Vegetable Tofu Stir Fry is a vibrant, quick, and healthy dish that can serve as either a side or a light meal on its own. With a perfect balance of spicy ginger and fresh vegetables, this dish brings a refreshing twist to your typical tofu preparations. The homemade marinade, packed with ginger, soy, and chili, infuses the tofu with bold flavors, while the stir-fried vegetables add crunch and texture. The Asian plum sauce brings a sweet and tangy note that complements the heat from the chili and the zest from the ginger.
The great thing about this recipe is its flexibility—feel free to switch up the veggies depending on what you have available. Whether you’re preparing a cozy dinner or a quick weeknight meal, this stir fry is sure to become a favorite. It pairs beautifully with Spicy Schezuan Vegetarian Noodles for a hearty meal or can stand alone for a light but protein-packed dinner.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tofu (firm, drained and cut) | 250 grams |
| Button mushrooms | 6, sliced |
| Red bell pepper (capsicum) | 1, sliced |
| Yellow bell pepper (capsicum) | 1, sliced |
| Green bell pepper (capsicum) | 1, sliced |
| Baby corn | 3, sliced lengthwise |
| Green beans (French beans) | 7, cut and blanched |
| Broccoli | 7 florets, cut into small pieces |
| Onion | 1, sliced lengthwise |
| Garlic | 4 cloves, finely minced |
| Ginger (fresh) | 2 teaspoons, grated |
| Ginger (fresh) | 1-inch piece, julienned |
| Fresh red chilies | 2, chopped or green chilies |
| Plum sauce | 2 tablespoons (Asian style) |
| Light soy sauce | 3 tablespoons |
| White wine vinegar | 2 tablespoons |
| Whole black peppercorns | 1 teaspoon, crushed |
| Salt | To taste |
| Oil | 3 tablespoons |
| Sesame seeds (til seeds) | For garnish |
| Garlic chives (chopped) | For garnish |
| Fresh coriander (dhania) leaves | For garnish |
Allergen Information
- Soy (from tofu and soy sauce): Contains soy, a common allergen.
- Sesame Seeds: Common allergen, used for garnish.
- Gluten-Free: This recipe is naturally gluten-free as long as the soy sauce used is gluten-free. Be sure to check the label if you are sensitive or intolerant to gluten.
Dietary Preferences
- High Protein Vegetarian: This stir fry is an excellent source of plant-based protein, making it suitable for vegetarians and those looking to incorporate more plant-based meals into their diet.
- Dairy-Free: No dairy ingredients are used in this recipe, making it suitable for dairy-free diets.
- Low-Carb: The recipe features a healthy selection of non-starchy vegetables, keeping the carbohydrate count low.
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
Instructions
-
Marinate the Tofu
Begin by preparing the tofu. Cut the tofu into thick finger-length pieces and place them in a mixing bowl. In a separate small bowl, whisk together 2 tablespoons of light soy sauce, 1 tablespoon of white wine vinegar, salt, 1 chopped red chili, and grated ginger. Pour this marinade over the tofu and toss gently to coat. Let the tofu sit and marinate for at least 30 minutes, allowing the flavors to infuse. -
Fry the Tofu
Heat 2 tablespoons of oil in a wok or large pan over high heat. Once hot, add the marinated tofu pieces and fry them on high heat until they are golden brown and crispy on all sides. Remove the tofu from the wok and set aside. -
Stir-Fry the Vegetables
In the same wok, add the remaining tablespoon of oil. Add the sliced onion and minced garlic and sauté for 30 seconds on high heat until fragrant. Next, add the button mushrooms and sauté until they begin to release their moisture and soften. Add the sliced bell peppers, baby corn, green beans, and broccoli. Stir-fry for 1-2 minutes, keeping the vegetables crisp and vibrant. -
Combine Tofu and Vegetables
Add the julienned ginger and the remaining chopped fresh red chilies to the wok. Then, return the crispy tofu pieces to the wok. Stir in the plum sauce, soy sauce, and crushed black peppercorns. Toss everything together, making sure the tofu and vegetables are evenly coated with the sauce. Add the white wine vinegar and adjust the salt to taste. -
Garnish and Serve
Transfer the stir-fry to a serving plate and garnish with freshly chopped coriander leaves, garlic chives, and sesame seeds. The garnish adds a fresh, aromatic touch that complements the heat and flavors in the dish.
Serving Suggestions
Chilli Ginger Vegetable Tofu Stir Fry can be served as a light meal on its own or paired with Spicy Schezuan Vegetarian Noodles for a more substantial dinner. The flavors also pair wonderfully with steamed jasmine rice or as a side dish to a main course.
Tips for Success
- Prep Ahead: To make this stir fry even quicker to prepare, chop all your vegetables and tofu in advance and store them in the fridge. This reduces the active cooking time to almost nothing.
- High Heat: Stir-fry on high heat for the best texture. The vegetables should remain crisp, and the tofu should have a golden, crispy exterior.
- Adjust Spice: The level of spice can be customized based on your preference. Add more or fewer chilies depending on how hot you like your dish.
- Vinegar Substitution: If you don’t have white wine vinegar, you can substitute it with rice vinegar or apple cider vinegar for a slightly different flavor profile.
Conclusion
Chilli Ginger Vegetable Tofu Stir Fry is an exciting dish that brings together the perfect combination of heat, sweetness, and umami. With a rich variety of vegetables and a tasty marinade, this dish provides a satisfying meal that’s both nutritious and packed with flavor. The flexibility in choosing vegetables means you can make this stir fry year-round with whatever is in season or what you have on hand. Whether you enjoy it as a light meal or as a side to a more complex dish, this stir fry is sure to be a favorite in your kitchen.
